Creamy Chickpea Soup with Roasted Peppers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon extra-virgin olive oil |
1/2 pound kielbasa, halved lengthwise and cut crosswise 1/2 inch thick |
1 medium onion, coarsely chopped |
1 large garlic clove, minced |
1 cup (about 8 ounces) drained roasted red or yellow peppers from a jar |
1/2 teaspoon crushed red pepper |
4 cups chicken stock or canned low-sodium broth |
1 cup canned chickpeas, drained and rinsed |
1/2 package (5 ounces) frozen chopped spinach |
1/3 cup tubetti or other small pasta |
1/2 cup prepared hummus |
salt and freshly ground black pepper |
Directions:
1. In a large saucepan, heat the olive oil until shimmering. Add the kielbasa, onion, garlic, roasted peppers and crushed red pepper and cook over high heat, stirring frequently, until lightly browned, about 5 minutes. Add the stock, chickpeas and frozen spinach and simmer over moderate heat until the spinach is thawed, about 5 minutes.
2. Meanwhile, cook the pasta in a small pot of salted water until barely al dente, about 6 minutes; drain. Add the pasta to the soup and stir in the hummus. Simmer until the pasta is al dente. Season the chickpea soup with salt and pepper and serve.
|
|